Fettucini Alfredo from Scratch

For those of you gasping over the fact that I made Fettuccine Alfredo sauce from scratch, stop right there. It's the easiest sauce you could imagine... but also the most fattening. Two ingredients make up the sauce, two!  Unfortunately they are butter and heavy whipping cream. This probably isn't a surprise to a lot of people, but it really only takes these two ingredients (I always thought there was more to it!).  However, I added a few other things, and tossed it with chicken and broccoli. 

Fettuccine Alfredo from Scratch

- 1 lb. of fettuccine noodles

- 2 cups of fresh broccoli

- 2 cloves garlic, finely chopped

- 1/2 cup shredded fresh Parmesan cheese

- 1 cup heavy cream (or whipping cream)

- 6 T butter

- 1 t salt, 1 t pepper

Cook the fettucine in a pot of rapidly boiling salted water until it is almost al dente. Add broccoli and cook with pasta for an extra five minutes. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add garlic and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. 

Serve immediately.